Description

This vibrant Spring Tortellini Salad is a fresh, flavorful dish perfect for a quick lunch or a light dinner. Featuring tender cheese tortellini, crisp asparagus, sweet peas, and peppery arugula, all tossed in a zesty lemon-Parmesan dressing, this salad combines bright spring ingredients with a creamy, tangy dressing for a refreshing and satisfying meal.

Ingredients

Scale

Dressing

1/2 cup extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon honey
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

Vegetables and Salad Components

3/4 lb asparagus, woody ends trimmed and cut into 1-inch pieces
1 cup frozen green peas
3 cups arugula
12 oz jarred artichoke hearts
3 green onions, finely sliced
1/2 cup basil leaves, chopped

Main Ingredient

1 lb cheese tortellini, frozen or fresh

Garnish

Freshly grated Parmesan cheese, for garnish

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Instructions

Prepare the Dressing: In a small bowl, whisk together the olive oil, freshly grated Parmesan cheese, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, kosher salt, and fresh black pepper until the dressing is smooth and well combined. Set aside to allow the flavors to meld.
Prepare an Ice Bath: Fill a large bowl with ice water. This will be used to shock-cool the vegetables after blanching, preserving their bright color and crisp texture.
Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes. Then add the frozen green peas and cook for just a few seconds until they are bright green. Immediately remove both with a slotted spoon and transfer to the ice water bath to halt the cooking process. Set aside to cool.
Cook the Tortellini: Return the water in the pot to a boil. Add the cheese tortellini and cook according to the package instructions until al dente, usually 3-5 minutes. Drain thoroughly in a colander.
Dress the Tortellini: Place the drained tortellini into a large mixing bowl. Drizzle half of the prepared dressing over the tortellini and gently toss to coat each piece evenly, ensuring the pasta absorbs some of the dressing.
Assemble the Salad: Drain the cooled asparagus and peas well, then add them to the tortilla bowl. Add the arugula, jarred artichoke hearts, sliced green onions, and chopped basil leaves. Pour over the remaining dressing and toss all ingredients together until evenly combined and well coated.
Finish and Serve: Taste the salad and season with additional salt and freshly ground black pepper if needed. Garnish generously with freshly grated Parmesan cheese. Serve immediately, or chill the salad until ready to serve for a refreshing, cold spring dish.

Notes

To keep the salad fresh, toss just before serving if preparing ahead.
If fresh asparagus is not in season, substitute with blanched green beans or snap peas.
The salad is best served chilled or at room temperature.
You can substitute cheese tortellini with spinach or mushroom tortellini for a twist in flavor.
For a vegan version, use vegan tortellini and omit the Parmesan cheese or substitute with a vegan cheese alternative.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Italian